Preheat a 4 to 6 qt. Dutch oven. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another mixing bowl, add the ricotta cheese, parmesan cheese and 1¾ cup of the mozzarella cheese, eggs, and oregano and mix well.

Place the layers in the oven in the following order: Line the bottom of the Dutch oven with uncooked noodles (break some to fit around the edges. Spread about 1/3 of the meat mixture over the noodles. Spread about ½ of the cheese mixture over the meat mixture. Place another layer of noodles over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Place the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles and sprinkle the remaining mozzarella cheese over the top. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently (check by gently pushing a sharp, thin knife trough the lasagna. You should be able to push knife to the bottom of the Dutch oven without encountering uncooked noodles; some of the meat sauce should have boiled to the top, and the top layer of mozzarella should be slightly brown).

Let the Lasagna sit, uncovered for 5 minutes before serving.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

• 2 cups Bisquick mix
• 2/3 cup milk 
  ½ cup shredded Cheddar cheese
  2 tbsp butter or margarine
  1/8 tsp garlic powder
• 20 coals (5 bottom, 15 top)

Stir Bisquick mix, milk and cheese until soft dough forms.  Spoon into greased 10" Dutch Oven.  Bake 8 to 10 minutes or until golden brown.  Rub butter over warm bread and sprinkle with garlic powder and any leftover cheese.

•  6 tbsp olive oil
• 1 cup bacon, diced
• 1 green bell pepper, diced
• 1 Spanish onion, diced
• 2 cloves garlic, chopped
• ½ cup Spanish green olives, chopped
• 4 cups tomato juice or sauce
• 4 cups chicken broth
• 2 tsp salt
• 4 cups rice (long-cook not instant)
• 1 cup frozen or canned peas (optional)
• 1 8-oz jar pimientos
• 1 15-oz can small white beans or habichuelas
• 24 coals (10 bottom, 14 top)

Heat a 12" Dutch Oven over coals and add the olive oil.  When oil is hot, add the diced bacon and cook until it starts to turn clear but not completely done.  Add bell pepper, onion, garlic, and olives.  Sauté for 2 minutes, stirring frequently.  Add tomato juice, chicken stock, rice and salt.  Stir to mix and bring liquid to a boil.  Cover the Dutch Oven and remove a few coals to bring liquid down to a simmer.  Simmer for about 20 minutes.  Stir the mixture at 10 minutes.  Rice is done when all the liquid is absorbed and the rice is soft.  When rice is done, add peas, pimientos and beans.  Stir and re-cover.  Let sit about 5 minutes and serve.

• 8 tbsp olive oil
• 2 lb new potatoes
• 3-4 rosemary sprigs, about 5" each
• 8 medium garlic cloves, thinly sliced
• 2 tbsp oregano
• 1 tbsp basil
• 1 tbsp kosher salt
• 1 tbsp onion powder
• 1½ tbsp freshly ground black pepper
• 22 coals (10 bottom, 12 top)

Rinse potatoes clean, dry well, cut each into 6-8 pieces.  Bring oil to a simmer in 12" Dutch Oven.  Once oil is hot and simmering (after 3-5 minutes), add potatoes, rosemary, garlic, oregano, and basil.  Carefully stir to coat potatoes in oil and season generously with salt, onion powder, and black pepper.  Cover Dutch Oven and roast.  Stir occasionally so that it doesn't burn or stick and roast until potatoes develop a nice crust and appear dark, golden brown (about 35 minutes).

• ¼ cup butter
• 1 egg
• ½ cup sugar
• ½ tsp salt
• 1-½ cup flour
• 2 tsp baking powder
• 1 cup corn meal
• 1 cup milk
• 31 coals (10 bottom, 31 top)

Put butter in a large bowl and soften over the stove for a minute.  Add egg and sugar and mix till egg is beaten.  Alternately add milk and flour, then add all other ingredients and mix thoroughly.  Pour batter into a greased 12" Dutch Oven and put on the coals.  Let bake for 10 minutes, then remove 2 of the coals from the lid.  Bake with remaining coals for another 20 minutes.  When an inserted toothpick comes out clean, cornbread is ready.

• Boboli or similar prebaked pizza shell
• bag of shredded Mozzarella cheese
• pkg of sliced pepperoni (optional)
• 2 tbsp olive oil
• 2 cloves minced garlic
• Italian seasoning mix
• 18 coals (8 bottom, 10 top)

Place shell in the bottom of a 12" Dutch Oven.  Lightly spread olive oil on shell using a spoon.  Sprinkle with garlic, then sprinkle cheese generously.  Arrange pepperonis on top of cheese.  Garnish with Italian seasoning mix.  Bake 10-12 minutes until cheese is melted and bubbling.  Cut into 6-8 slices.

• 2 Boboli or similar prebaked pizza shells
• bag of shredded Mozzarella cheese
• pkg of sliced pepperoni
• 1 can of pizza sauce
• 18 coals (8 bottom, 10 top)

Place shell in the bottom of a 12" Dutch Oven.  Spread sauce on shell using a spoon, but don't let it spill over the edges.  Sprinkle cheese generously.  Arrange pepperonis on top of cheese.  Bake 10-12 minutes until cheese is melted and bubbling.  Cut into 6-8 slices.  Make the second pizza while you enjoy the first.

• 3 cups boiled shredded chicken breast
• 1 large can green enchilada or tomatillo sauce
• 12 corn tortillas
• vegetable oil
• 1 pint sour cream
• 1 pkg dry Ranch dressing mix
• 3 cups shredded Jack and/or cheddar cheese
• 1 cup chopped Vidalia or Mayan sweet onion (optional)
• ½ cup sliced black olives (optional)
• aluminum foil
• 14 coals (7 bottom, 7 top)

While the coals heat up, lightly fry both sides of 12 corn tortillas in a thin layer of oil till slightly crispy (this keeps them from falling apart during cooking).  Layer tortillas between paper towels to remove excess oil and set aside.  In a bowl combine shredded chicken, 1/3 of the green sauce, sour cream, Ranch dressing mix, onions, olives, and 1/3 of the shredded cheese.

Line the Dutch Oven with foil to make it easier to clean.  Wet bottom of oven with some of the green sauce then layer 3 tortillas, shredded-chicken mixture, some cheese, and some green sauce.  In the same order, layer a couple more times and top with the last of the tortillas, cheese and green sauce.  Cover and cook for 30 minutes, until layers are heated through and cheese is melted.

• 1½ - 1¾  lbs of lean ground meat
• 1 large onion chopped
• 2 packets of  McCormick’s Chili Mix
• 1 can (14-15 oz) Mexican style dices tomatoes
• 1 can (14-15 oz) Chili flavored tomato sauce
• 2 cans Kidney beans
• 2 cups shredded cheese 
• 18-22 coals (6-8 bottom, 12-14 top)

Brown meat and ¾ of the chopped onions together in Dutch Oven.  If too greasy, drain off excess grease.  Add remaining ingredients. Cook 20-30 minutes (watch for steam escaping around lid…when steam starts to smell good, your chili is ready).  Serve with tortillas or over baked potatoes.  Top with shredded cheese and remaining chopped onions.

A Tim Connolly favorite!

• 1 lb cooked sausage (or bacon or cubed ham)
• 1 large onion
• 1 large bell pepper
• 2 lb bag of hash brown potatoes
• ½ lb of grated cheddar cheese
• 1 dozen eggs
• Small jar of salsa
• 18-24 coals (6-9 bottom, 12-15 top)

Pre-heat 12" Dutch oven.  Crumble sausage.  Chop onion and bell pepper into small pieces and brown in the bottom of the Dutch oven until onions are clear.  Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes).  Scramble the eggs in a separate container and pour the mixture over the hash browns.  Cover and cook until eggs start to set (10-15 minutes).  Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.  Optional: cover cheese/egg mixture with a small jar of salsa.  Cover and cook for an additional 3-5 minutes.  Slice and serve like quiche.